Grilled Chicken Thighs with Ancho-Tequila Glaze
Grilled Chicken Thighs with Ancho-Tequil It is a good option if you're following a gluten free diet. Head to the store and pick up amber agave syrup, sugar, pepper, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.
Instructions
Soak wood chips in water 30 minutes; drain well.
Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife.
Place pan on heat element on heated side of grill; add wood chips to pan.
Let chips stand for 15 minutes or until smoking.
Combine chile powder and next 5 ingredients (through salt) in a medium bowl.
Add chicken to bowl; toss well.
Add oil to bowl; toss well.
Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat).
Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over.
Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done.
Garnish with cilantro, if desired.
Serve with remaining syrup mixture and lime wedges.